There’s something so comforting and irresistible about this Cheesy Ham Scalloped Potatoes Recipe. The way tender potatoes mingle with creamy cheese sauce and savory ham makes it a total crowd-pleaser—perfect for family dinners or holidays. Trust me, once you taste this, it’ll be a go-to from now on.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The combo of cheddar and Gruyere cheese creates a sauce that’s both sharp and nutty, giving this dish incredible depth.
- Perfectly Tender Potatoes: Thinly sliced Yukon Gold potatoes bake just right, soaking up the cheese sauce without falling apart.
- Easy Make-Ahead Option: You can assemble and even bake ahead of time, making busy weeknights or holiday meals a breeze.
- Family Favorite: My family always asks for seconds, so it’s a hit you can count on every time.
Ingredients You’ll Need
All these ingredients work together like a dream to create the ultimate cheesy, savory goodness. Some tips to keep in mind: use Yukon Gold potatoes for the perfect texture, and shred your cheeses fresh for the best melt and flavor.
- Yukon Gold Potatoes: Their creamy texture and thin skin are perfect for scalloped potatoes because they hold shape but get tender.
- Butter: Helps caramelize the onions and adds richness to the cheese sauce.
- Yellow Onion: Sliced thinly and slow-cooked for sweetness and depth.
- Garlic: Adds a subtle kick that pairs beautifully with the cheese.
- All-purpose Flour: Creates the roux base for your creamy sauce — don’t skip it!
- Half and Half (or Milk): Use half and half for extra creaminess, but milk works fine too if you want to keep it lighter.
- Dried Rosemary, Oregano, Thyme, Sage: These herbs bring a lovely earthy balance to the richness.
- Cheddar Cheese: Sharpness and richness — shredded fresh melts beautifully.
- Gruyere Cheese: Adds a nutty, melty quality that elevates the sauce.
- Cooked Ham: Diced for bursts of savory flavor throughout the dish.
- Parmesan Cheese: Sprinkled on top for a golden, crispy crust.
- Fresh Parsley: Adds a fresh note and color when sprinkled over the finished casserole.
Variations
I’ve played around with a few tweaks on this Cheesy Ham Scalloped Potatoes Recipe, and honestly, it’s fun to make it your own. The base is so comforting that even simple swaps feel special.
- Extra Veggies: Once, I added sautéed mushrooms and spinach, which brought a nice earthiness and freshness to the casserole.
- Dairy-Free Version: I experimented with a cashew-based creamy sauce and vegan cheese for a dairy-free option—still tasty, though a little different in texture.
- Spicy Kick: Adding a pinch of cayenne or some diced jalapeños in the sauce gave it a subtle heat my husband loved.
- Different Meats: Try smoked turkey or cooked bacon if you want to mix up the ham for a new twist.
How to Make Cheesy Ham Scalloped Potatoes Recipe
Step 1: Caramelize Those Onions
Start by melting butter over medium heat in a saucepan. Then add your sliced onions and cook them low and slow for about 20 minutes. This step is key—those sweet, golden caramelized onions take the cheese sauce to a whole new level. Stir occasionally so they brown evenly without burning. Once caramelized, add minced garlic and cook for an extra minute. The aroma at this stage is pure magic.
Step 2: Make Your Cheese Sauce
Next, whisk in the flour to your onions and garlic to make a roux. Cooking it for a minute cooks out the raw flour taste. Then slowly add warmed half and half (or milk), stirring constantly to avoid lumps. Add your herbs—rosemary, oregano, thyme, and sage—then simmer for about 5 minutes until it thickens slightly. Remove from heat and gradually mix in your shredded cheddar and Gruyere until the sauce is luxuriously smooth. Finally, fold in the diced ham. Keep some ham and cheddar aside for topping later—it adds a nice texture and flavor burst when baked on top.
Step 3: Prepare the Potatoes
Peel the Yukon Gold potatoes and slice them thin—about 1/8 inch thick. I love using a mandoline for this because it’s quick and the slices are perfectly uniform. Uniform slices mean even cooking—no underdone spots! Lay one-third of the potatoes in a single layer in a greased 9×13 dish, slightly overlapping each slice, and lightly season with salt and pepper.
Step 4: Layer It Up
Spoon one-third of the cheese sauce over the potatoes. Here’s a trick I learned: use a pastry brush to spread the sauce evenly over all the potatoes—that way they stay nice and pale instead of browning prematurely. Repeat layering the potatoes and cheese sauce two more times until you use all the sauce and potatoes. Top with remaining shredded cheddar and reserved ham for a golden, bubbly finish.
Step 5: Bake to Perfection
Cover the casserole and bake at 400°F for 30 minutes to let the potatoes cook through gently. After that, uncover, sprinkle over the Parmesan cheese, reduce heat to 375°F, and bake for an additional 25 minutes. This second bake crisps up the top beautifully. Let it rest for about 5 minutes after baking to let everything settle before serving.
Pro Tips for Making Cheesy Ham Scalloped Potatoes Recipe
- Caramelize Onions Slowly: Taking your time with onions really boosts flavor; rushing this step leads to sharpness instead of sweetness.
- Warm Your Milk or Half-and-Half: Adding cold liquid can cause lumps—warming it first makes your sauce silky smooth.
- Use a Pastry Brush for Sauce: Spreading sauce over potato layers prevents browning and ensures even coverage.
- Don’t Skip Resting Time: Letting the casserole sit after baking helps the sauce thicken and makes serving cleaner and easier.
How to Serve Cheesy Ham Scalloped Potatoes Recipe
Garnishes
I love sprinkling fresh chopped parsley right before serving—it adds a pop of color and brightens the rich flavors. A little extra freshly grated Parmesan on top also makes for a beautiful, golden crust that everyone notices.
Side Dishes
I usually pair this dish with something green and crisp like roasted Brussels sprouts or a simple mixed greens salad with vinaigrette. The freshness cuts through the richness perfectly. You can also serve it alongside a juicy grilled chicken breast or roasted pork for a heartier meal.
Creative Ways to Present
For holidays, I’ve baked this casserole in individual ramekins—perfect for personal servings and fancy plating. Another fun idea is layering it in a clear glass dish so you can see all the beautiful strata of potatoes, ham, and cheese—always a conversation starter!
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed the initial meal, cover leftovers tightly with plastic wrap or foil and refrigerate for up to 3 days. I like to reheat small portions in the oven or microwave, and they hold up well without getting dry.
Freezing
This Cheesy Ham Scalloped Potatoes Recipe freezes beautifully. Once baked and cooled, I wrap the casserole tightly in foil and place it in a freezer bag. It keeps well for up to 2-3 weeks. Just remember to thaw it overnight in the fridge before reheating.
Reheating
To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through—usually about 20-30 minutes. Removing the foil for the last 5-10 minutes helps crisp up the top again.
FAQs
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Can I use other types of potatoes instead of Yukon Gold?
Absolutely! Russets will work but tend to get softer and can become a bit mushy if sliced too thin. Yukon Golds are ideal because they hold their shape and have a naturally creamy texture, but if you only have Russets, slice them slightly thicker for best results.
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Is it necessary to caramelize the onions for the cheese sauce?
While you technically can skip it, caramelizing the onions adds sweetness and depth that makes the sauce so much richer and more flavorful. I highly recommend taking the extra time—it’s worth it!
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Can I make this recipe in a slow cooker?
Yes! You can assemble the casserole and cook it on high for 4-5 hours or low for 8-9 hours. Just leave the lid off for the last 15 minutes to help thicken the sauce. This method is great if you want a hands-off approach.
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What if I don’t have Gruyere cheese?
Gruyere gives a lovely nuttiness and melt quality, but you can substitute Swiss cheese or even mozzarella if needed. The flavor will be a bit different but still delicious.
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Can I prepare the dish entirely ahead of time and bake later?
Yes, you can assemble the whole casserole and refrigerate it for up to 3 days before baking. Bake covered at 400°F for 30 minutes, then uncover and bake until bubbly and browned. This is perfect for meal prep or entertaining.
Final Thoughts
This Cheesy Ham Scalloped Potatoes Recipe has become one of those dishes that feels like a warm hug on a plate. I love how the flavors meld perfectly and how it brings everyone to the table with smiles. I hope you give it a try soon—it’s one of those recipes you’ll want to keep close because it never disappoints!
Print
Cheesy Ham Scalloped Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cheesy Scalloped Potatoes and Ham recipe features tender Yukon Gold potatoes layered with a creamy, flavorful cheese sauce made from cheddar, Gruyere, and a blend of herbs. Caramelized onions and garlic add a savory depth, while diced ham provides a satisfying protein boost. Baked to golden perfection and topped with parmesan and fresh parsley, this comforting casserole is perfect for family dinners and can be made ahead or adapted for slow cooking.
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes
Cheese Sauce
- 4 tablespoons butter
- 1 yellow onion, sliced into strings
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups half and half or milk
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 1 cup cooked ham, diced
Topping/Garnish
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, roughly chopped
Instructions
- Prepare Cheese Sauce: Shred the cheddar and Gruyere cheese and set aside at room temperature. Reserve 1/2 cup of cheddar cheese for topping the casserole later.
- Cook Onions: Melt butter in a medium saucepan over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally until they begin to caramelize and brown.
- Add Garlic and Flour: Add minced garlic and cook for 1 minute. Gradually add the flour while stirring constantly to form a paste. Cook for 1 more minute.
- Add Milk and Herbs: Heat half and half or milk in the microwave for 30 seconds. Slowly add to the saucepan, stirring to combine. Add rosemary, oregano, thyme, and sage. Simmer for 5 minutes, then remove from heat.
- Incorporate Cheeses and Ham: Gradually sprinkle in 1 1/2 cups of cheddar and 1/2 cup of Gruyere cheese until smooth. Mix in diced ham, reserving some for topping if desired.
- Prepare Potatoes: Preheat oven to 400 degrees Fahrenheit. Peel and thinly slice potatoes about 1/8 inch thick, using a mandoline if available.
- Assemble Casserole: Lightly grease a 9 x 13 inch casserole dish. Layer 1/3 of the potatoes in a single overlapping layer. Season lightly with salt and pepper. Spoon 1/3 of the cheese sauce over potatoes and spread with a pastry brush. Repeat layering two more times, ending with cheese sauce.
- Add Toppings: Sprinkle the reserved cheddar cheese and any reserved ham over the top of the casserole.
- Bake Covered: Cover the dish with foil and bake at 400 degrees for 30 minutes.
- Add Parmesan and Continue Baking: Remove cover, sprinkle 1/4 cup Parmesan cheese evenly over the top. Reduce oven temperature to 375 degrees and bake uncovered for an additional 25 minutes until bubbly and golden brown.
- Garnish and Rest: Remove from oven, sprinkle with chopped fresh parsley, and let the casserole rest for 5 minutes before serving.
Notes
- Make-Ahead: Assemble and bake the casserole covered at 400 degrees for 30 minutes. Cool completely, then refrigerate for up to 3 days or freeze for 2-3 weeks. Thaw overnight in the fridge before reheating.
- Before reheating frozen casserole, let it sit out for 30 minutes for even cooking. Reheat uncovered at 375 degrees for 25 minutes until the top is browned and bubbly.
- Crock Pot Option: Assemble casserole as usual and cook on high for 4-5 hours or low for 8-9 hours in a Crock Pot, uncovered for last 15 minutes to thicken sauce. Garnish with parsley before serving.
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- To reduce salt, use low-sodium ham or omit additional seasoning.
